Apple Preservation

Problem Scenario

Broad Question

Which apple type preserves best over time

Specific Question

Do different apple types effect the browning of apples

Hypothesis

Red apple will start to brown before the green apple

Graph of Hypothesis

Variables

Independent Variable:

Types of apples

Dependent Variable:

Time apple stays and starts to brown

Variables That Need To Be Controlled:

Manipulated and Responding

Vocabulary List That Needs Explanation

Apple, Preservation, Browning, Spread, Manipulated, Responding, Variables

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General Plan

• I will set up and conduct the experiment in school
• I will measure by the spread of browning on apples

Potential Problems And Solutions

Problems: The apples might possibly go bad before starting experiment
Solutions: Buy two more apples if necessary

Safety Or Environmental Concerns

Use knife safely when cutting.

Experimental Design

Controlled, manipulated experiment

Number Of Trials:

Three or more

Number Of Subjects In Each trial:

Five of each

When data will be collected

4/30/12

Number of Observations:

Five or more

Where will data be collected?:

At school

Resources and Budget Table

Data Table

Time Line

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Background Research

• Apples will start browning once the skin has been peeled since the apple makes contact with oxygen
• The enzymes contained in the apple start to react from the oxidation produced in the air from being peeled
• Red apples contain anthocyanins while green apples don't, that is what differs their flavors and color
• There are different colored apples varying from red, green, and yellow, all have a different flavor depending on color
• Apples can still turn brown even when it is just a little bruised or battered the inside of the apple still meets with oxygen
• To preserve apple slices for a few days by dipping the pieces in citric acid which is contained in other fruits like a lemon
  
  

References

"How Many Colors of Apples Are There?" Wiki Answers. Answers. Web. 10 Apr. 2012. <http://wiki.answers.com/Q/How_many_colors_of_apples_are_there>.

"Effect of Acids and Bases on the Browning of Apples - Chemistry Experiments." About.com Chemistry. Web. 10 Apr. 2012. <http://chemistry.about.com/od/demonstrationsexperiments/ss/appleenzyme.htm>.

"Common Menu Bar Links." Science Experiment: Food Preservation. Web. 26 Apr. 2012. <http://www.nrc-cnrc.gc.ca/eng/education/marsville/teachers/experiments/food.html>.

"Apple Browning." 301 Moved Permanently. Web. 26 Apr. 2012. <http://www.chm.bris.ac.uk/webprojects2003/lim/Appleweb2003/applechemistry.htm>.

"Apple Browning Significantly Delayed In USDA Tests." ScienceDaily. ScienceDaily, 13 Jan. 1999. Web. 26 Apr. 2012. <http://www.sciencedaily.com/releases/1999/01/990113074812.htm>.

Detailed Procedure

• Buy red and green apples then cut them into five or more pieces for experiment
• Take pictures of the pieces throughout the day and analyze the apples browning
• Record the browning of the apples and how much it spreads on each piece
• Add data on to the poster with pictures and the other results

Diagram

Photo List

All Raw Data

Graphs

Photos

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Data Analysis

Conclusion

Green apples stayed good longer than the red apples. Different apple types do have a difference in browning time. My hypothesis was correct that red apples would start browning before the green apples.

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Discussion

Benefit to Community and/or Science

Abstract